Favorite Recipe Friday: Shrimp & Basil Spaghetti Squash

There was a time when I was intimidated by the spaghetti squash. I wasn’t sure how to prepare it, and it seemed like a long and complicated process. I can’t believe how wrong I was!

If you’re unfamiliar with spaghetti squash preparation, I’ll show you how easy it is in this recipe.


1 spaghetti squash
1 Tbsp. olive oil, divided
3 cloves garlic, crushed or minced
12 oz. shrimp, raw and peeled
2 Tbsp. dried basil
1 Tbsp. butter


  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half the long way and scoop out the seeds. Rub both halves with 2 tsp. oil (about 1 tsp. per half).
  3. Place spaghetti squash halves cut side down on a baking sheet. Bake for 45 minutes.
  4. Let cool and fork out the insides (will resemble spaghetti).
  5. Over medium-high heat, add the remaining 1 tsp. oil and garlic to a large pan. Sauté 1 minute.
  6. Add shrimp and sauté for about 5 minutes until pink. Add in the basil and stir for 1 minute to coat the shrimp.
  7. Add butter and squash. Mix and cook for 1-2 minutes.

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